scholarly journals Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization

2015 ◽  
Vol 17 (3) ◽  
pp. 206
Author(s):  
I Wayan Kukuh Feryana ◽  
Sugeng Heri Suseno ◽  
Nurjanah -
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Fish Meal ◽  
Acid Value ◽  
Scomber Japonicus ◽  
Oil Oxidation ◽  
Total Oxidation ◽  
Anisidine Value ◽  
Alkali Neutralization ◽  
Oxidation Parameters

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.<br />Keywords: fish oil, mackerel, neutralization

scholarly journals Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

2017 ◽  
Vol 20 (1) ◽  
pp. 199
Author(s):  
Dian Prima Christiani Hulu ◽  
Sugeng Heri Suseno ◽  
Uju Uju
Keyword(s):  
Fatty Acid ◽  
Sodium Chloride ◽  
Fish Oil ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Total Oxidation ◽  
Long Time ◽  
Degumming Process ◽  
Alkali Neutralization

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly<br />eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O,  followed<br />by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment<br />was at  concentration of 5%  sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin <br />value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14  mEq/kg.<br /><br />

scholarly journals DETERMINATION OF EXTRACTION TEMPERATURE AND PERIOD OF FISH OIL FROM TILAPIA (OREOCHROMIS NILOTICUS) BY PRODUCT USING WET RENDERING METHOD

2015 ◽  
Vol 2 (1) ◽  
pp. 125 ◽  
Author(s):  
Sugeng Heri Suseno ◽  
N Nurjanah ◽  
Y Yoshiara ◽  
S Saraswati
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Oreochromis Niloticus ◽  
Acid Value ◽  
Composition Analysis ◽  
Extraction Temperature ◽  
Optimum Temperature ◽  
Total Oxidation

Tilapia is a farmed commodity of freshwater fish that can be processed into refined products, e.g. the tilapia fillets. The arising problem in the utilization of tilapia into processed products is its residual waste. The purpose of study is to obtain fish oil from tilapia by-products by wet rendering extraction; to characterize fish oil; to determine the optimum temperature and period of wet rendering extraction; and to determine the fatty acid composition of fish oil. Extraction temperatures were varied i.e. 25, 50, 70, and 90 °C. Extraction periods observed were 15, 25, 35, and 45 min. Quality parameters to evaluate the performance of fish oil were free fatty acid, acid value, peroxide, p-anisidine, total oxidation, and fatty acid composition analysis. The optimum temperature and period of wet rendering extraction were 70 °C for 35 minutes, with the highest yield of 6.44%. Fish oil yield which was obtained using Bligh and Dyer method was 8.12%. Fish oil extracted from wet rendering method contained 1.15% of EPA and 1.03% of DHA. Keywords: by-product of tilapia (Oreochromis niloticus), extraction, fish oil, temperature, time 

scholarly journals PERBEDAAN SUHU PENGOLAHAN DENGAN METODE STEAM JACKETED SEDERHANA TERHADAP MUTU MINYAK DARI LIMBAH KEPALA IKAN MACKEREL Different Processing Temperatures of Simple Steam Jacketed Method toward Quality of Crude Fish Oil from Head Wasteof Mackerel

2016 ◽  
Vol 11 (2) ◽  
pp. 78
Author(s):  
Rukmana Rahayu Lestari ◽  
Ratna Ibrahim ◽  
Putut Har Riyadi
Keyword(s):  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Iodine Value ◽  
Peroxide Value ◽  
Acid Value ◽  
Omega 3 ◽  
Oil Processing ◽  
Omega 6

ABSTRAK   Proses pengolahan minyak ikan kasar dengan metode steam jacketed di salah satu perusahaan pengolahan hasil perikanan menggunakan bahan baku campuran limbah padat pengalengan ikan Mackerel dengan suhu yang tinggi 90-100 °C menghasilkan produk yang belum memenuhi persyaratan mutu minyak ikan secara nasional. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan suhu pengolahan minyak ikan kasar ≤ 85 °C dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana terhadap mutu produknya serta untuk mengetahui suhu dan lama waktu pengolahan yang menghasilkan minyak ikan kasar yang memenuhi persyaratan mutu secara nasional maupun internasional. Materi penelitian berupa kepala ikan Mackerel tanpa insang. Penelitian dilakukan dengan metode eksperimental laboratoris. Percobaan dirancang dengan Rancangan Percobaan Kelompok dengan perlakuan suhu berbeda (85 °C, 75 °C, dan 65 °C). Masing-masing perlakuan diulang tiga kali. Variabel mutu yang diamati adalah asam lemak bebas, bilangan peroksida, bilangan iod, kadar air, rendemen dan nilai sensori, serta uji profil asam lemak untuk produk yang terbaik. Data dianalisis menggunakan ANOVA dan perbedaan diantara perlakuan diuji dengan Uji Tukey. Hasil penelitian menunjukkan bahwa perbedaan suhu pengolahan minyak ikan kasar dari kepala ikan Mackerel tanpa insang dengan metode steam jacketed sederhana memberikan pengaruh berbeda nyata terhadap nilai asam lemak bebas, bilangan peroksida, bilangan iod, dan rendemen, tetapi tidak menyebabkan perbedaan nyata terhadap nilai sensori. Mutu produk terbaik yaitu produk yang diolah pada suhu 65 °C selama 20 menit, produk tersebut mengandung asam lemak omega-3 dan omega-6.   Kata kunci: Kepala ikan Mackerel, Minyak ikan kasar, Steam jacketed sederhana     ABSTRACT  The process of crude fish oil processing using the steam jacketed method in a fish product processing company which uses the raw material of solid mixed waste of canned Mackerel at 90-100 °C result in the products which have not fulfilled the requirement of national fish oil quality. The purpose of this research is to figure out the effect of processing temperature difference in the processing of crude fish oil below or at 85 °C from gill-less Mackerel fish head using the simple steam jacketed method on the quality of the processing products. This research is also intended to figure out the temperature and duration for the processing which produces the crude fish oil to fulfill both national and international quality standard.The research materials were gill-less Mackerel fish heads. The research was conducted using laboratory experimental method. The experiments were designed into Randomized Block Design with difference temperatures (85 °C, 75 °C, and 65 °C). Each of the temperature treatments was made in triplicate. The quality variables to be observed were free fatty acid value, peroxide value, iodine value, moisture content, yield and sensory value. The quality variables which made the best treatment was then tested using the fatty acid profile test for the best crude fish oil product. The data obtained were analyzed using ANOVA, and the difference among the treatments were tested using HSD test.The research result showed that the temperature difference in crude fish oil processing from gill-less Mackerel fish heads using the simple steam jacketed method gave significantly different effect on free fatty acid value, peroxide value, iodine value, and yield. However, did not give significantly different effect on sensory value. The best product quality was obtained from the product which was processed at 65 °C for 20 minutes, the product contains fatty acid omega-3 and omega-6. Keywords: Crude fish oil, Mackerel fish head, Simple steam jacketed method

scholarly journals Extraction and characterization of liver oil from silky shark (Charcharinus falciformis)

2016 ◽  
Vol 19 (2) ◽  
pp. 100
Author(s):  
Anhar Rozi ◽  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb
Keyword(s):  
Heavy Metal ◽  
Fatty Acid ◽  
Metal Content ◽  
Acid Value ◽  
Fatty Acid Analysis ◽  
Heavy Metal Content ◽  
Raw Material ◽  
Total Oxidation ◽  
Shark Liver Oil ◽  
Silky Shark

Silky shark liver was 10-15% of its body mass and 50% of oil is contained in the liver. The aimed of<br />this study was to determine heavy metal content, fatty acid profile on raw material, extraction of its oil, and<br />parameter of oxidation. The method of heavy metal test stated on the SNI and fatty acid analysis referred<br />to AOAC. The extraction was oven methode at 50, 60, 70, and 80°C in 8 hours. Cadmium (Cd) as the<br />highest heavy metal content with 0.88±0.01 ppm, SFA was 18.46% composed by palmitic acid dominantly<br />(12.59%). The MUFA was 24.54 % with the highest oleic acid (17.86%). PUFA was 19.11 % that consist of<br />DHA (14.35%) as the most abundantly present while EPA was 1.50%. Shark liver oil which was extracted<br />at 50°C had the highest yield (24.47%). The oxidation of silky shark liver oil extraction indicated the best<br />treatment at 50°C with peroxide value (PV), p-Anisidine value (p-AV), percentage of free fatty acid (% FFA),<br />acid value (AV), and total oxidation (TOTOX) were 7.26±1.27 mEq/kg, 16.79±0.28 mEq/kg, 5.47±0.12%,<br />10.88±0.25 mg KOH/kg, and 31.31±2.26 mEq/kg respectively.

scholarly journals Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

2017 ◽  
Vol 20 (1) ◽  
pp. 84 ◽  
Author(s):  
Kristina Haryati ◽  
Sugeng Heri Suseno ◽  
Nurjanah Nurjanah
Keyword(s):  
Citric Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Carboxymethyl Cellulose ◽  
Fruit Juice ◽  
Fish Meal ◽  
Secondary Oxidation ◽  
Oil Emulsion ◽  
Sardine Oil ◽  
Oxidation Parameters

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing<br />the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long<br />separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS  were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

scholarly journals Using lipase Candida rugosa as a catalyst for the biodiesel production from Tra fish (Pangasius hypophtalmus) oil

2015 ◽  
Vol 18 (1) ◽  
pp. 29-39
Author(s):  
Nhu Thi Tuyet Nguyen ◽  
Nguyen Thi Nguyen ◽  
Hoa Ngoc Phan
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Specific Activity ◽  
Candida Rugosa ◽  
Free Water ◽  
Acid Value ◽  
Biodiesel Production ◽  
Molar Ratio ◽  
Buffer Solution ◽  
Solution Ph

In this work, lipase from Candida rugosa (LCR) was used as a catalyst for the transesterification reaction of fish oil with methanol. The research process consists of three stages: determine the material properties and the activity of the enzyme from Candida rugosa, transeter of fish oil with methanol catalyzed by the enzyme lipase, evaluation indicators of the quality of biodiesel obtained. Fish oil contains 62% unsaturated fatty acid, acid value of 2.2 mg KOH/g. Activity and specific activity of enzyme were respectively 1064 U/mg enzyme and 2782 U/mg protein. Factors affecting the efficiency of conversion of fatty acid methyl esters - FAME were investigated: the molar ratio of methanol/fish oil, ratio of enzyme/fish oil, temperature reaction, pH reaction, concentration of buffer and reaction time. Yield of biodiesel conversion was 92.65% with optimal conditions: rate of methanol/fish oil was 4:1, the ratio of enzyme/substract was 2%, reaction temperature was 40°C, additional 10% buffer solution pH 7 with 96 hour response time. Products biodiesel obtained FAME components accounted for 98.94%; density at 15°C is 0.8816 g/ml; no free water and glycerine, consistent with the original standard biodiesel (B100) (TCVN 7717:2007). However, the acid value of 1.7 mg KOH products/g higher than the allowable value.

scholarly journals Total gossypol and oxidation levels of refined cottonseeds oils and crude peanut oils produced in Burkina Faso

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 274-282
Author(s):  
S. Zio ◽  
B. Tarnagda ◽  
O. Zongo ◽  
A. Boro ◽  
D. Elothmani ◽  
...  
Keyword(s):  
Burkina Faso ◽  
Edible Oils ◽  
Acid Value ◽  
Total Gossypol ◽  
Total Oxidation ◽  
Anisidine Value ◽  
Mineral Oils ◽  
Bobo Dioulasso ◽  
Totox Value ◽  
The Impact

Edible oils produced and consumed in Burkina Faso often do not meet established standards. The objective of this study was to evaluate the total gossypol level of refined cottonseeds oils and the oxidation state of crude peanut oils and refined cottonseeds oils in Burkina Faso to determine the impact on consumer health. A total of 61 samples including crude peanut oils and refined cottonseeds oils were collected in Ouagadougou, Bobo Dioulasso and surrounding areas. Total Gossypol and p-Anisidine value were determined by spectrophotometry. Peroxide value, acid value, soap residual value and mineral oils were determined by chemical methods. Total oxidation (Totox) value was determined by mathematical prediction. Overall, Gossypol total average of cottonseeds oils analyzed in this study was 0.032%. The p-Anisidine value average was 1.80 for refined cottonseeds oils and 11.65 for crude peanut oils. The Totox averages were respectively 19.37 and 28.36 for refined cottonseeds and crude peanut oils. The average peroxide values for refined cottonseeds oils and peanut crude oils were 8.52 and 8.33 mEq O2/Kg, respectively (p<0.05). The average acid values were 0.27 and 1.95 mg KOH/g for refined cottonseeds oils and crude peanut oils, respectively (p<0.05). None of the oils showed any mineral oil trace. The average residual soap values were respectively 1.47 and 8.32 ppm for peanut oils and cottonseeds oils (p<0.05). The majority values determined conformed to the Codex Alimentarius standard despite some cases of non-compliance. It is essential to improve the processes of oils production and conservation in order to have quality oils to guarantee the health of the consumer.

scholarly journals Effect of Oxidative Sardin Fish Oil for Food Utilization

2017 ◽  
Vol 20 (2) ◽  
pp. 275
Author(s):  
Pitria Andriyani ◽  
Tati Nurhayati ◽  
Sugeng Heri Suseno
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Palmitic Acid ◽  
Ethyl Ester ◽  
Fish Meal ◽  
P Value ◽  
Physical Parameters ◽  
Food Utilization ◽  
Refined Oil ◽  
Predominant Fatty Acid

Sardine is an economic fish industry product in Indonesia. Sardin fish oil of fish meal by-product can be processed into ethyl ester as a food grade product. The purpose of this study were to determine the chemical and physical the best ethyl ester of Semirefined and refined oil from sardine fish meal by-products. Results showed that heavy metals detected was cadmium (Cd) value, i.e. 0.02 ppm. SFA content of crude oil sardines was 29.39% with palmitic acid (16.24%) as the predominant fatty acids. The MUFA content amounted to 14.87% with palmitic acid as the predominant fatty acid (5.76%). The PUFA content were 35.47% with DHA (17.07%) as the predominant fatty acid, while EPA amounted to 13.82%. Semirefined oil  transformed into Semirefined ethyl ester oil was the best on oxidative and physical parameters. Oxidation process produced Semirefined ethyl ester with 1.50±0.00 mEq/kg peroxide value (PV), 0.90±0.15% fatty<br />acids (% FFA), 5.46±0.32 mEq/kg Anisidin p-value (p-AV), 8.46±0.32 mEq/kg oxidation (TOTOKS), 62.15±0.27%T viscosity and and 5.65±0,26 cP clarity.

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